Awards/Ratings

positively reviewed by specialist retailers and tasters . Later Bindi vintages have received strong critic scores from outlets such as Huon Hooke and The Wine Front

Tasting Note

Sour cherry and red plum framed by baking spice, forest floor and savory earth. Fine, chalky tannins with bright acidity and a mineral spine; medium-bodied and long, culminating in a savory, slightly spicy finish.

Food Pairing

Roast duck, mushroom risotto, roast pork, grilled salmon; Asian: Peking duck, char siu, miso black cod, teriyaki chicken; also aged cheeses and earthy vegetable dishes.

Production Method

Hand-harvested; primarily destemmed with ~5% whole‑bunch. Spontaneous fermentation in small open vats with ~14 days skin contact. Pressed to French oak and matured 15–17 months (≈35% new). Minimal SO2, light filtration, no fining.

Vineyard Info

Bindi Wines (Michael Dhillon) in the Macedon Ranges. Estate is ~170 ha with ~7 ha planted to Pinot Noir & Chardonnay. Block 5 (planted 1992) is a ~0.5 ha, north‑facing, quartz‑riddled site; small‑batch, organic practices and boutique production.